Devonfield Country Inn

Lee, Massachusetts

Heritage Recipe

Farmer's Casserole

Ingredients

2-1/2 cups frozen shredded hash brown potatoes, or Tater Tots

3/4 cups shredded Monterey Jack with (optional) jalapeno peppers

1 package Knorr's Leek Soup mix

1 cup chopped fully cooked ham or Canadian bacon (optional)

1/4 cup sliced green onion

4 beaten eggs or 1 cup egg substitute

One 12-ounce can evaporated milk (or 1-1/2 cups evaporated skim milk)

1/4 teaspoon pepper

1/8 teaspoon salt

1/2 pound asparagus, washed and cut into 1" pieces

4 to 5 tomatoes, coarsely chopped

Hint: Layer ingredients in a baking dish the night before, then cover and refrigerate. In the morning pop the casserole into the oven about an hour before serving.

Spray a 2-quart square baking dish with Pam. Arrange potatoes evenly in the bottom of the dish. Sprinkle cheese, ham, green onion over all. In a mixing bowl combine eggs, milk, pepper, salt, soup mix. Pour over mixture in baking dish. Sprinkle with Crazy Jane's salt and/or Mrs. Dash.

Cover with foil or plastic wrap and Refrigerate overnight. Next morning bake uncovered in oven at 350 degrees for 30 minutes. Remove from oven, add asparagus and tomatoes. Bake for another 30 minutes until golden brown. Let stand 5 minutes before serving.

Makes: 6 servings

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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